Recipe adapted from Food & Drink Magazine – Spring 2015
Serves 6
Ingredients:
- 1 cup any plain Olive~Me & Co Extra Virgin Olive Oil (or try our Basil Olive Oil for extra basil flavour)
- 5 cloves garlic, peeled
- 1 ½ cups loosely packed basil leaves, divided
- 3 sprigs thyme
- 2 B.C. albacore tuna loin steaks, 1 inch thick, each 12 to 14 oz
- salt and freshly ground black pepper
- 2 cups multicolored cherry tomatoes
- ½ cup loosely packed flat-leaf parsley leaves
- ¼ cup loosely packed tarragon leaves
- ¼ cup loosely packed chervil or mint leaves
- 1 tsp lemon juice
Directions:
- In a deep skillet just large enough to hold the 2 pieces of fish side by side, heat Olive-Me & Co EVOO, garlic, 1 cup basil and thyme over medium-low. Gently simmer aromatics for the 10 minutes; remove herbs and garlic and discard solids.
- Season tuna generously with salt and freshly ground pepper. Add fish to oil in skillet, increase heat to medium; return to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes per side for medium-rare. Allowing as much oil as possible to drain back into skillet, remove fish to a cutting board and let rest while preparing tomatoes and herbs.
- Add tomatoes to oil; cook for 5 minutes, stirring occasionally. Using slotted spoon, remove to a bowl.
- In a separate small bowl, combine remaining 12 cup basil, parsley, tarragon and chervil. Dress with 1 Tbs warm poaching oil, lemon juice and a pinch of salt; toss to combine.
- Slice tuna into generous ½ inch thick slices. Divide fish, tomatoes and herbs amongst 6 plates.
Note: this dish is best warm or room temperature.
